How to Cook Yee Mein Noodles with Garlic Butter Sauce

I recently had some crab yee mein noodles at The Good Kitchen restaurant in Hurstville, and they were so memorable I decided to attempt making the dish during my Live Asian Kitchen broadcast (but with prawns due to budget constraints). The noodles were served up with a butter and garlic sauce, and I was told that the secret was to add a small amount of cheese in it. The result tasted rather different to what I ate, but I’ve decided to share it here nonetheless with a post-broadcast tweak to the recipe, ie. by adding evaporated milk.

Note that the restaurant version came with a very smooth-textured sauce, which suggests to me that it was passed through a sieve before being poured over the noodles; I might try that with mine next time.